Visitor Monitoring

Cellars at Jasper Hill


From the happy marriage between their Winnimere and Moses Sleeper comes the Cellar's at Jasper Hill's newest addition to the family. A cradle of spruce bark imparts a subtle, almost pine forest-y flavor to the oozy, floral, near-liquid paste. This little bundle of joy is meant to be eaten with a spoon. Break through the top of the cheese, and dip in your favorite petite toasts or crusty French bread. Perfect with an effervescent, fruity sipper. Try berry lambic or a dry, fruity rose.One wheel is approximately 12 ounces and perfectly-sized for serving 4 - 6 guests!

Just the facts

Country USA
Region Vermont
Maker Cellars at Jasper Hill
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 1-2 Months
Cheese Type Brie and Creamy
Wheel Weight 9 ounces
Pairing Recommendations

Pour a glass of...

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.


Meet The Maker

cellars at jasper hill

At the rate that brothers Andy and Mateo Kehler grow and innovate their farm of 40 Ayrshire cows and 20,000 square foot cheese aging facility known as the Cellars at Jasper Hill, we’re a little worried that by the time you read this, they might have opened a cheesemaking facility inside of the Mars Rover--especially since they launched their first cheese, a wheel of Bayley Hazen Blue, into space in 2012. Since 2003 the Kehlers have crafted award-winning cheeses at their Greensboro, VT, farm and in 2008, launched the Cellars at Jasper Hill, a network of seven underground aging vaults, designed as a means to age and market the cheeses of small neighboring cheesemakers.

Harbison zoom

Makes a great cheese plate with...